Mini Chicago Deep Dish Pizza

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 mini pizzas


  • 1 tube Pillsbury pizza dough
  • 8-10 slices mozzarella cheese {2-3 circles cut from each slice}
  • 24 pieces pepperoni
  • 1/4 cup pizza sauce
  • 2 tbsp Parmesan cheese


  1. Preheat oven to 375°. Spray muffin pan with nonstick spray and set aside.

  2. Lay pizza dough out onto counter top and press or roll out to make it a little thinner. Using a large circle {I used a wide mouth Mason jar lid} cut out 12 circles. Press each circle into a muffin cup, being sure to press it up the sides.

  3. Put a circle of mozzarella cheese into the bottom of each crust. Top cheese with 2 pieces of pepperoni and another circle of cheese. Then add a teaspoon of sauce on top of each pizza and spread out to cover the cheese. Sprinkle each pizza with a little Parmesan cheese.

  4. Bake for 15-16 minutes. Remove from oven and let set for a minute or two. Remove pizzas from pan and serve warm. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.